Hu spicy soup, also known as Hu spicy soup, is a common soup food in northern China. A common breakfast stall on the street is characterized by slight spicy, rich nutrition and catchy taste, which is very suitable for other breakfast meals. Hu spicy soup is also quite simple. Fresh mutton is made by adding water, ginger, fennel and other seasonings, frying gluten, bean curd skin, vermicelli, day lily and other auxiliary materials, and boiling with strong fire. After the pot is boiled, add gluten washing water (water with precipitated batter after gluten washing) to thicken, adjust the consistency, add pepper and allspice powder and mix well. When eating, add vinegar and sesame oil, sprinkle coriander and mix Chili oil. The taste is sour and spicy, supplemented by fresh fragrance. With meals, eat pasta such as fried dough sticks, oil cakes and scallion oil cakes. The sticky Hu spicy soup is exquisite in materials and complete in seasonings. There are vermicelli, gluten, yam, yellow flower, fungus, kelp, diced beef and so on. Seasoning is pepper, clove, cinnamon, tsaoko, fennel, cardamom and so on. , mixing and pulverizing, and sieving with a basket. Its practice is: first cook the main ingredients, then color them with syrup, and wash them with gluten to turn yellow. The prepared soup is pink and transparent paste. Spicy, slightly spicy, long. Hot soup and fried dough sticks: 1500